Description
Crab Rangoon Egg Rolls are a delicious fusion appetizer that combines the creamy crab filling of classic Crab Rangoon with crispy egg roll wrappers. These golden, crunchy treats feature a savory crab and cream cheese filling, making them perfect for parties, game days, or family gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup crab meat (imitation or real), finely chopped
- 2 green onions, finely sliced
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 10–12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
- Sweet chili sauce (optional, for serving)
- Soy sauce (optional, for serving)
Instructions
- In a medium mixing bowl, combine softened cream cheese, chopped crab meat, green onions, garlic powder, Worcestershire sauce, salt, and black pepper. Mix until smooth and evenly incorporated.
- Place an egg roll wrapper in a diamond shape on a clean work surface. Spoon about 2 tablespoons of the crab filling onto the lower third of the wrapper, away from the edges.
- Fold the bottom corner over the filling, then fold in the left and right sides. Roll upward, tucking the filling as you go.
- Brush the final corner with beaten egg and finish rolling to seal. Repeat with remaining wrappers and filling.
- Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C), about 1-1.5 inches deep.
- Carefully place 3-4 egg rolls at a time into the hot oil, avoiding overcrowding.
- Fry for 2-4 minutes per side, turning occasionally, until golden brown and crispy.
- Remove with tongs or a slotted spoon and drain on paper towels.
- Allow to cool slightly before serving with sweet chili sauce or soy sauce for dipping.
Notes
- Roll the egg rolls tightly to prevent the filling from leaking during frying.
- Don’t overfill – stick to about 2 tablespoons of filling per wrapper.
- Use beaten egg to properly seal the edges so they don’t open while frying.
- Fry in small batches to maintain consistent oil temperature for crispy results.
- For baking: spray with oil and bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 375°F (190°C) oven or air fryer for 5-7 minutes until crispy again.
- Unfried egg rolls can be frozen for up to 2 months and fried directly from frozen.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1 egg roll
- Calories: 215
- Sugar: 1g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
Keywords: crab rangoon, egg rolls, appetizer, party food, cream cheese, crab, fusion cuisine, game day food, fried appetizer, seafood